This super easy Chinese pork rib rice bowl recipe is perfect for the lazy cook.
This is my secret weapon when I don’t want to spend too much time in the kitchen. Because all I have to do is add the ingredients and seasoning sauce to the rice cooker and press the “cook” button. In this post, I want to share how I made this dish with you.
The type of rib I used is baby back ribs. They are tender, flavorful and a bit meatier than spare ribs. While at the grocery store, you can ask the butcher to cut up the ribs into 2-3 inches bite-sized pieces for you.
To start, I sauteed the pork ribs with a little bit of oil until they were lightly browned.
Besides pork ribs, I also added diced shiitake mushrooms and mixed vegetables for more texture and flavor. After rinsing the white rice, I put all ingredients over the rice in the cooking bowl and placed some ginger and scallion on top.
Next is adding the seasonings. Simply mix soy sauce, oyster sauce, cooking wine and sugar together and pour the sauce over the ingredients.
It’s time to add water. For this dish, to cook 1 cup of jasmine rice, I added only 3/4 cup of water.
Usually, the rice to water ratio is 1:1 when cooking white rice using an electronic rice cooker. Here, the seasoning sauce and water released from the mixed vegetables will make up for the rest of the water needed to cook the rice.
The last step of preparation is using the rice spatula to give everything a gentle stir.
Everything ready! All there is left to do is to press the “cook” button.
After about 20-30 mins, or whenever the setting switches to “keep warm”, let it sit for about five minutes. After a small period to cool down, the dish will be ready to serve. Before transferring to a plate, I’d pick out the green onion and ginger.
To finish this super easy Chinese pork rib rice bowl, I drizzled a few drops of sesame oil and sprinkled some chopped green onion on top.
This time, I also added some blanched Chinese broccoli on the side. It would be perfect if there’s also a fried egg. However, I can’t wait any longer to dig in! 🙂
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- 1 cup jasmine rice
- 1 pound baby back ribs (ask the butcher to cut them into 2-inch pieces for you)
- 1 cup fresh mixed vegetables (diced carrots, green peas, corns, green beans etc.)
- 3-4 shiitake mushrooms, diced (or use fresh white mushrooms)
- 2-3 thin slices of ginger
- 2 stalks green onion, cut the white roots into 3-inch pieces and thinly slice the green portion for garnish later
- ¾ cup water
- a few drops of sesame oil for dressing at the end
- Sauce:
- 2.5 tablespoons soy sauce
- 1 tablespoon cooking wine
- 1 tablespoon oyster sauce/hoisin sauce
- 1 tablespoon sugar
- Other toppings:
- blanched vegetables or a fried egg on top (optional)
- Rinse jasmine rice with water, drain and transfer to the cooking bowl of a rice cooker.
- Combine soy sauce, cooking wine, oyster sauce and sugar in a small bowl, mix well and set aside.
- Heat a tablespoon of oil in a saute pan over low heat, saute the pork ribs until slightly browned.
- Add cooked pork ribs, mushrooms, and mixed vegetables into the cooking bowl over the rice.
- Place ginger slices and green onion on top and pour the seasoning sauce over.
- Add water to the bowl and stir gently with the rice spatula (comes with the rice cooker) to mix the seasonings well.
- Move the cooking bowl into the rice cooker, cover the lid and press the "cook" button.
- While the rice is cooking, do not lift the lid and let it be. After the button has switched to the "keep warm" setting, let it sit for about 5 minutes.
- Carefully lift the lid off and transfer everything to a large plate or bowl with the rice spatula.
- Remove the ginger slices, and green onion, sprinkle with chopped green onion and drizzle a little sesame oil on top to serve and enjoy!
2. Before adding the seasoning sauce, give it a little stir will help avoid leaving the sugar at the bottom.
3. Do not lift the lid while the rice is cooking.
4. The cooking bowl could be hot right after using, remember to use an oven mitt.
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